Ingredients:

• 5     egg yolks
• 1/2 cup (125 mL) sugar 
• 1     pint (500 mL) whipping cream 
• 1     pound (500 g) dark bittersweet chocolate 
• 2     tablespoons (30 mL) butter 
• 1/3 cup (75 mL) dark rum (see note) 
• 1/2 cup (125 mL) pistachios, shelled, peeled and left whole

  Directions:

Line a terrine mould or 9×5-inch (23×13 cm) loaf pan with plastic wrap. Set aside.

In a bowl set over hot water, stir together egg yolks and sugar; heat to 113°F (45°C), until sugar is dissolved.

In a large heavy-bottomed saucepan, heat cream until tiny bubbles form around inside edge of pan (hot, but not boiling). Alternatively, cream can be heated in the microwave.

In top of a double boiler (or another bowl set over hot, not boiling, water) melt chocolate and butter together. (Or, this can be done in the microwave.) Stir until blended.

Place egg yolk and sugar mixture in a mixer bowl and whip on medium-high speed until doubled in volume, about 7 to 8 minutes. Add to chocolate mixture. (This will seize up into a hard mix at first, but be patient, Geir says, it will come together). Adding the rum to the mixture at this point will make it more fluid. Allow to cool slightly.

Whip cream to soft peaks; with a spatula, gently fold into chocolate mixture, along with the pistachios. Pour into plastic-lined pan, spreading evenly. Allow to set for at least eight hours, preferably overnight. 

Turn terrine out onto a board or platter. Use a hot knife to cut into 1?2 inch (1 cm) slices. Place one slice on dessert plate, and another slice slightly overlapping at an angle. This is particularly nice when served with a mixture of fruit and Crème Anglaise (the classic French vanilla custard sauce).

Makes 8 or 9 servings. 

Recipe Tip:
Geir says good quality rum is essential to this recipe. He prefers Gosling’s Black Seal. For the chocolate, he prefers the French Valrhona, but any dark chocolate with 60 to 70 per cent cocoa solids will do nicely. If unable to find good chocolate, it’s available, either in bars or pistoles, (round button shapes) at Scanway Catering, on Quinpool Road in Halifax.